Pistachio Soup Persian Food
PISTACHIO SOUP (PERSIAN)
Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". I have not yet had the chance to try this recipe, but it looks delicious and I cannot wait to test it out!
Provided by Sephardi Kitchen
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak and rinse the pistachios a couple times, if salted. Finely grind the pistachios in a food processor.
- In a heavy saucepan, heat the olive oil. Add the shallot, leek and the garlic. Saute until translucent. Add the rice flour, stirring constantly. Add the chicken broth and bring to a boil.
- Add the ground pistachios, salt, and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally.
- Add the orange and lime/lemon juices, stir. Taste and adjust seasonings if needed. Garnish with pistachios and lime zest (optional) Can be served hot or cold.
Nutrition Facts : Calories 334.8, Fat 21, SaturatedFat 3, Sodium 1732.1, Carbohydrate 23.6, Fiber 4.2, Sugar 6, Protein 15.5
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